HACCP - Discussed temperature control of potentially hazardous foods. Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Observed meats in freezers and walk in cooler not in original container and not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food contact surfaces designed, constructed, maintained, installed, located.
Frigidaire chest freezer door in disrepair. Repair or replace door.
- Critical: Sanitizing concentration
Sanitizer solution concentration in 3 bay sink greater than 500ppm. Maintain sanitizer solution concentration at 50-100ppm. Worker made fresh sanitizer sdolution at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Spice shelf in kitchen soiled with debris. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in kitchen area leaking.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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7/30/2013 | Routine | 89 |
This is an inspection to re-open after being closed since 4/18/13. There is now power to the establishment. The power was turned off by choice. The establishment did review the foods in the coolers and did discard foods over the weekend as needed, The ambient temperatures of the coolers were found to be below 41F. Frozen foods are frozen. The establishment is approved to re-open and operate. All equipment is currently operating properly and functioning and maintaining temperatures.
No violation noted during this evaluation. | 4/22/2013 | Consultation | |
HACCP - Food protection during preparation storage and display Sanitizer - chlorine
- Potentially hazardous foods properly thawed
Improper thawing of fish in prep sink. Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker placed fish under running water. Corrected.
- Critical: Sanitizing concentration
No sanitizer solution at 3 bay sink. Maintain sanitizing solution at 50-100ppm. Worker made fresh sanitizing solution at 100ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet towel on drain board.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of Gibson freezer. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Soiled flooring in walk in cooler. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceing tile above stove and steam table.
There shall be no unnecessary exposure of utility service lines and pipes on walls or ceilings in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules. Worker replaced ceiling tile. Corrected.
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3/21/2013 | Routine | 88 |
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- Critical: Presence of insects/rodents. Animals prohibited
Observed roach in kitchen during routine inspection. No roaches detected during recheck. Owner provided invoice from professional pest control service showing treatment for German Roaches on 12-10-12. Corrected.
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12/19/2012 | 1st Recheck | |
.HACCP - Discussed proper concentration of sanitizer solutions. Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw sausage on counter at 63 degrees F. Owner discarded sausage. Cut potatoes on counter at 74 degrees F. Owner placed potatoes in mechanical refrigeration. Corrected.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Critical: Hot food at proper temperatures
Sausage gravy on stovetop at 107 degrees F.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Worker reheated product to 170 degrees F. Corrected.
- Potentially hazardous foods properly thawed
Containers of fish sitting on top of freezer to thaw.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Owner placed containers of product in 4 door cooler. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Dry storage shelving in trailer packed wood surface not sealed.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizer solution. worker remade sanitizer at 200ppm. Corrected.
- Non-food contact surfaces clean
Soiled gaskets on doors of Gibson freezer and Frigidaire freezer. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Soiled spatula in handsink. Do not block handsinks or use for anything other than handwashing. Worker cleaned and sanitized handsink. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
Observed roach on shelf near microwave oven.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control. Recheck on or after 12/14/12.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls behind steam table. Baffles in hood above grill soiled. Provide a routine cleaning.
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11/30/2012 | Routine | 77 |
HA.CCP - storage of toxic solutions sanitizer - chlorine
- Food protection during storage, prepartion, display, service, transportation
Chili mix and shells stored on floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler. Resurface or replace shelving.
- Non-food contact surfaces clean
Soiled gaskets on doors of upright freezers. Clean and sanitize
- Walls, ceilings, and attached equipment, properly constructed, clean
Soled baffles in hood. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Blown light bulb in mens restroom. Replace to provide adequate lighting.
- Critical: Toxic items properly stored
Observed lighter stored on shelf above prep table.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Worker moved lighters to a separate location. Corrected.
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4/18/2012 | Routine | 88 |
HACCP - wholesomeness of foods sanitizer - chlorine
- Critical: Wholesome, sound condition
Box containing some spoiled potatoes in storage trailer, box with spoiled lemons in walk in cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Discard spoiled product. Worker discarded spoiled product. Corrected.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Eggs in walk in cooler 46 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Eggs were mooved to other mechanical refrigeration unit. Eggs holding temperature at 41 degrees F. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in prep table cooler (salads) pelling and rusted. Resurface or replace shelving to make smooth and easily cleanable.
- Non-food contact surfaces clean
Soiled gaskets on upright freezer. Clean and sanitize non food contact surfaces.
- Critical: Toxic items properly stored
Pain medication stored above 3 bay sink in dishwash area.
First-aid supplies and medicines shall be stored in a manner that prevents the contamination of food and food-contact surfaces. Medication moved to a cabinet out of kitchen area. Corrected.
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1/17/2012 | Routine | 82 |
- Critical: Facilities to maintain proper temperatures
Walk in cooler still not functional. This unit has been repurposed as a dry storage area. Cooler in cooks area has been replaced with a noncommercial refrigerator holding an ambient temperatue of 37 degrees F. Four door cooler has been repaired (ambient temperature 39 degrees
F and moved to storage unit holding freezers at back of building. Corrected.
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8/30/2011 | 1st Recheck | |
HACCP - Temperature control of potentially hazardous foods
Sanitizer - chlorine
There will be a recheck fee assessed for all rechecks.
- Critical: Wholesome, sound condition
Spoiled and moldy green bell peppers in four door reach in cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Worker discarded moldy product. Corrected.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple food items in four door reach in cooler at back of facility ranging in temperature from 51 degrees F - 55 degrees F: sausage links (54), ground beef (55), steaks (51), eggs (51), cheese, sausage gravy (55).
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded these items. Corrected.
- Critical: Facilities to maintain proper temperatures
Multiple mechanicla refrigeration units unable to maintain a temperature of 41 degrees F or less: walk in cooler, 2 door reach in cooler, 4 door reach in cooler.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
Units taken out of service until repair or replaced and rechecked by a representative of PCCHD.
- Food protection during storage, prepartion, display, service, transportation
Cases of batter mix stored on floor of dry storage area.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated shelves rusted and peeling in 2 door reach in cooler, prep table cooler and 4 door reach in cooler. Resurface or replace shelving.
- Critical: Sanitizing concentration
Sanitizing solution concentration at three compartment sink no sanitizer detected. Maintain sanitizing solution concentration at 50-100ppm. Worker aadded sanitizer to water at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior of 4 door reach in cooler soiled with mold growth. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of milk cooler, prep table cooler, 4 door reach in cooler. Outer surfaces of 4 door reach in cooler soiled. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Cases of single service articles stored on floor of storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Heavily soiled flooring in back kitchen/dishwash area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tile in kitchen area. Replace ceiling tile.
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7/12/2011 | Routine | 72 |
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